Southwestern

Similar to the Latin posole, this stew would be terrific with yellow rice (there are several supermarket choices) and an avocado, grapefruit and red onion salad. Cinnamon-spiced brownies make a good dessert.

For best results, make this stuffing with day-old Buttermilk Corn Bread.

Canned chipotle chilies — which give this dish a smoky depth — are available at Latin American markets and many supermarkets. Top the chili with chopped cilantro and green onions, and serve sides of corn bread and spinach salad. For dessert, try lemon sherbet with sugar cookies.

Southwestern flavors and Monterey Jack cheese come together in this rich, creamy gratin.

Posole is a thick, hearty stew typically containing corn and pork that originated in Jalisco, Mexico. Since I wanted to make this recipe vegetarian anyway, I decided to take it in an entirely new direction. The dried cherries may seem a little odd at first, but they lend a pleasant sweet-tartness to the dish while the pecans take it a bit deeper into the South. In the United States, we call the dried posole "hominy."

This recipe was created to accompany <epi:recipeLink ="14220">Grilled Shellfish and Potato Salad with Avacado Salsa, Scallion Oil, and Plum Coulis</epi:recipeLink>.<P> Can be prepared in 45 minutes or less.

Using packaged chili seasoning--the kind with separate pouches for the seasoning and the hot pepper--allows adjustment of the "heat" in this southwestern-style dish.

Can be prepared in 45 minutes or less.

This clever combination of tastes and textures features hominy, cilantro, jicama, jalapeños, lime juice and cumin.

At the restaurant, the burritos are filled with smoked pork, but this version, using roasted pork, also works well.

Can be prepared in 45 minutes or less. This quick Southwestern cheese dip benefits from a bit of brew in the mix — as it would from a cold Mexican beer enjoyed alongside.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

For this dip, based on the Mexican queso fundido, you will need to use a flameproof dish set over candles or Sterno to keep the cheese melted. Kevin Taylor, chef of Cafe Iguana, Denver, Colorado also offers guacamole with the chips.